Albuquerque Journal



Yield: 4 to 6 servings ⅔ cup maple syrup ⅔ cup bourbon ¼ cup dark brown sugar, firmly packed

½ teaspoon crushed red pepper or cayenne pepper, or to taste, optional 1 (4-pound) chicken 1. Preheat oven to 375 degrees. 2. In a small saucepan, mix together maple syrup, bourbon, brown sugar and pepper, if using. Bring to a boil, reduce the heat and simmer until it reaches the thickness of a syrup. You will have about 1 cup of liquid. Allow to cool and thicken. If you try to apply the glaze to the chicken when the glaze is too hot, it will roll off the chicken.

3. Generously season chicken with salt and pepper. Place in an uncovered roasting pan and cook 55 minutes. Brush chicken liberally with glaze, and return to oven. Cook 30 more minutes or so, until glaze is glossy and dark, and chicken’s juices run clear, not pink. If the glaze becomes too dark while cooking, cover bird with foil.

4. Serve hot or cold; eat within two days.

Per serving (based on 6): 576 calories; 28 g fat; 8 g saturated fat; 197 mg cholestero­l; 46 g protein; 32 g carbohydra­te; 29 g sugar; no fiber; 199 mg sodium; 59 mg calcium

Adapted from “Salt Sugar Smoke” by Diana Henry

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